Chocolate Ginger Clusters

These are great for serving at the holidays, and make good gifts too.

Chocolate Ginger Clusters

• 1 and 1/2 cups chocolate chips (milk or dark)
• 1 TBSP butter
• 1 cup toasted chopped nuts (I used pecans)
• 1/3 cup chopped dried apricots
• 6 pieces crystallized ginger, chopped

Cover baking sheet with waxed paper.
Add Chocolate chips and butter to microwaveable bowl, microwave on medium-low for about 5 minutes, stirring after 2 and 4 minutes.
Add dried apricots and ginger. Drop onto waxed paper, Refrigerate until firm. Store in tins in cool dry place. Can be frozen.

Yield : 3 dozen pieces

Tip: To send as gift in mail, buy 2 ice-cube trays with covers, at the $ store. Spray with non-stick baking spray and add the mixture to the trays, cool, add covers, wrap and mail. Package will be uniform size, and candies will be protected from breakage.

To support the blog, check out the HBHW eBooks available on Amazon. Thank you!

Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Click Here to Leave a Comment Below